FATTY ACID COMPOSITION OF EGG EXTERIOR STRUCTURES OF GALLUS-GALLUS

被引：6

作者：

HASIAK, RJ

VADEHRA, DV

BAKER, RC

机构：

来源：

COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY | 1970年 / 35卷 / 03期

关键词：

D O I：

10.1016/0010-406X(70)90994-1

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：751 / &

共 13 条

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[5]

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[6] THE SHELL MEMBRANE AS A BARRIER TO BACTERIAL PENETRATION OF EGGS [J].

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ELLIOTT, LE ;

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[7] RELATIVE IMPORTANCE OF CHICKEN EGG EXTERIOR STRUCTURES IN RESISTING BACTERIAL PENETRATION [J].

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NAYLOR, HB .

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[9] A RAPID LOW TEMPERATURE METHOD FOR PREPARATION OF METHYL ESTERS OF FATTY ACIDS [J].

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[10]

Stuart L. S., 1943, U S EGG AND POULTRY MAG, V49, P28

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